Carrot, beet and potato salad. Simple potato, beet and carrot salad Beet and potato salad recipe

Salad with beets, potatoes and carrots. A simple vegetarian salad that can be prepared both for a holiday table and on ordinary days, both in winter and in summer, from available products.

Compound:

Potatoes 100 gr
Carrots 70 gr
Beetroot 70 gr
Green peas 50 gr
Unrefined vegetable oil 20 ml
Salt 5 g (1 teaspoon)
Ground black pepper 3 g (1/2 teaspoon)

Step 1

Rinse and peel the potatoes and carrots well. Cut into 0.5 cm cubes

Step 2

Boil 300 ml of water. Add 3 grams of salt. Place carrots in boiling water. Cook for 4 minutes. Add potatoes. Cook for another 5 minutes.

Step 3

Prepare the beets. You can boil or Peel the beets and cut into 0.5 cm cubes. Add 5 ml of unrefined oil to the beets and stir.

Step 4

Mix potatoes, carrots, beets, green peas, black pepper and salt. Add the remaining unrefined vegetable oil and mix well.

Transfer our Vegetarian Beet, Potato and Carrot Salad to a serving bowl. Garnish with lemon wedges. Can be served

The combination of colors red (beets), orange (carrots), green (green peas) and beige (potatoes) makes our vegetarian salad attractive, appetizing and will decorate the holiday table well.

Seal

An original salad that contains fresh vegetables, beets and carrots, and such a tasty and beloved ingredient as fried potatoes. It is thanks to the presence of potatoes that many agree to try it, because, you see, raw beets are a rather rare ingredient in dishes. Raw beets are not only tasty, but also retain all the beneficial substances they contain. A salad using raw carrots and beets can be prepared all year round, because these vegetables store very well. Thus, this salad is both healthy (due to fresh vegetables) and filling, thanks to the fried potatoes. Its presentation is also impressive, with all the ingredients laid out in piles on a large platter. This salad is mixed on the table, immediately before eating.

Salad with fried potatoes, carrots, green peas and beets, photo.

Ingredients needed for the salad:

• 2-3 beets,
• 2 carrots,
• 5-6 potatoes,
• 1 ban. canned green peas,
• 150 g mayonnaise,
• sunflower oil for frying potatoes,
• salt,
• ground black pepper,
• 2-3 teeth. garlic

Recipe for salad with fried potatoes, carrots and beets:

1. Peel and wash the vegetables necessary for preparing the salad. Photo 1.

2. Heat a frying pan with sunflower oil. First cut the potatoes into thin slices, then cut these slices into strips. Photo 2.

3. When the oil is hot enough, place potato strips in the pan. It is necessary to fry the potatoes in portions so that they are fried and not stewed. Add sunflower oil to the frying pan as needed. Do not cut all the potatoes at once; this should be done during the frying process so that the potatoes do not darken in the air. If possible, you can deep fry the potato strips. Photo 3.

4. Fry until golden brown, the heat should be almost maximum. Sprinkle each portion generously with salt and ground pepper right in the frying pan. Photo 4.

5. The salad will consist of four main ingredients, which need to be placed in slides on a large platter. So, fried potato straws are the first ingredient. Photo 5.

6. Grate the carrots on a borage grater, this will be the second slide. Photo 6.

7. Do the same with beets. Carrots and beets can also be grated using a Korean carrot grater. Photo 7.

8. And finally, drain the liquid from the jar of peas and pour it onto a dish. Photo 8.

Weekdays for many people are monotonous and monotonous. Most often this happens in late autumn or snowless winter, when everything around is dull and gloomy, and there is an insane lack of not only sunlight, but also bright colors, rich smells, pleasant sensations and unexpected surprises. Much of this will be corrected by the appearance of a new dish on a long-tired menu, albeit prepared from ordinary products, but decorated in an interesting and festive way.

So, serving a vegetable salad of boiled beets, carrots and potatoes for a weekday dinner can end it on a more positive note than it may have started.

Taste Info Vegetable salads

Ingredients

• beets – 1 pc.,
• carrots – 1 pc.,
• potatoes (small size) – 5-6 pcs.,
• white cabbage – 150 grams,
• chicken eggs – 2 pcs.,
• garlic – 2 cloves,
• green beans - for decoration,
• mayonnaise - for salad dressing.

How to make a simple salad of boiled beets, potatoes and carrots

Beets, carrots, potatoes, green beans and eggs should be boiled in advance until tender and cooled completely. All vegetables except beans should be cooked in their skins and separately from each other.

Peel the beets and grate them on a coarse grater.

Mix it with a small amount of mayonnaise, garlic squeezed through a garlic press and place in the salad bowl as the first layer.

Remove the skin from boiled potatoes in their skins and grate them in the same way as beets.

Season with mayonnaise and carefully place a second layer on top of the beets.

Remove the outer hard leaves from white cabbage and cut it into small cubes.

Combine them with mayonnaise and form a third layer - cabbage layer.

Peel the boiled carrots and grate coarsely.

Spread it in an even layer on top of the cabbage, not forgetting to season it with mayonnaise first.

If desired, the carrot layer can be seasoned with crushed garlic.

Teaser network

Peel hard-boiled eggs, grate and mix with a small amount of mayonnaise.

Place the eggs on top of the carrots as a finishing layer.

Garnish the top of the salad with bright green green beans and leave to set for 1-2 hours.

It is generally accepted that absolutely any vegetables are suitable for preparing salads - the choice depends only on personal preferences. Indeed, skillful housewives are able to prepare a delicious dish even from products that are not associated with the festive table: radishes, pumpkins, zucchini. A variety of delicious beet salads are also known.

What salads can be made from beets?

The beneficial properties of this vegetable have been known for a long time: beets are rich in iron, so they are recommended for those who have blood problems. In addition, beetroot dishes help combat constipation, especially if you add to the salad foods that improve metabolism (for example, ginger, garlic or hot red pepper). Thanks to the delicate sweetish taste that beets have, children love them very much.

Sometimes it is recommended to use the vegetable for desserts: the famous Velvet cake is baked on a beet base; in addition, this product is recognized as a safe food coloring. For a long time, this vegetable has been a natural source of sugar along with cane. And modern chefs often cook marmalade or jam to surprise children with a very unusual dessert.

Most housewives know basic recipes for preparing beet salads: for example, vinaigrette or grated beets with garlic and mayonnaise, or “caviar” with apples and carrots. However, if you look into a cookbook and learn about some recipes from peoples around the world, you might be surprised: this root vegetable is respected in Japan, France, England and the Czech Republic. After all, it is recommended to add not only boiled, but also raw or baked vegetables to the salad. If your family has avoided beet recipes in the past, try introducing them to something new—you might be able to find a version for yourself!

Boiled

The most famous delicious salad made from boiled beets is a vinaigrette, which also includes other vegetables: carrots, potatoes, sauerkraut and pickles. It is traditional to cook vegetables for such a salad, but many housewives prefer baking. With this cooking technology, beets lose volume (shrink), but retain a much brighter and richer taste, without wateriness. The same method is recommended for preparing herring salad “under a fur coat”, the top layer of which is made from boiled beets.

Raw

Russian culinary tradition suggests boiling almost all vegetables, but in many European cuisines you can find fresh beet salad. The root vegetable is added to the classic vegetable “mix”, cut into thin strips. You can try combinations with other vegetables, for example, grated fresh cucumber or even apples. Sometimes the raw vegetable is cooked with soft cheeses: cream cheese or feta.

Some housewives prefer to use this vegetable to prepare pickled snacks like Korean salads. Thinly cut into noodles and mixed with vinegar and spices, raw beets will serve as an excellent aperitif, which can be served with strong alcoholic drinks or act as a light side dish for meat (many restaurants offer it with kebabs or steaks).

Beet salad recipe

There is no single answer to the question of what kind of salad can be made from beets. The technology depends on what result you want to get: whether you prefer a snack based on red beets alone or in combination with other vegetables; maybe with meat, fish or chicken. Inexperienced housewives are advised to first master the most basic recipes, and only then move on to preparing more complex beet dishes.

With garlic

The popular beetroot salad with garlic is on the menu of almost any catering establishment, be it an office canteen or a fashionable restaurant. In each home kitchen, the technology may be different: someone adds grated cheese, nuts, prunes, fried onions or a boiled egg... If you have never prepared such a famous snack before, start with the most popular basic version.

Ingredients:

• beets – 6-7 pcs.;
• mayonnaise – 3-4 tbsp. spoons;
• garlic – 2 cloves;
• a handful of walnuts;
• salt;
• black pepper.

Cooking method:

1. Boil or bake root vegetables. Then grate them on a coarse grater.
2. Pass the garlic through a press.
3. If you are using nuts, grind them in a blender (to small pieces).
4. Mix the appetizer, season with mayonnaise and add spices. This dish is well suited for making tartlets or canapés.

With carrots and garlic

An original salad of boiled beets and carrots is prepared based on the previous recipe. Add lightly cooked (not soft) or baked carrots to the salad described above. Vegetables must be grated on a coarse grater so that all components are the same size. Add greens to make the salad look more elegant. Additionally, those with a sweet tooth can experiment with raisins or a teaspoon of honey added to the dressing.

Ingredients:

• beets – 3 pcs.;
• carrots – 2 pcs.;
• vegetable oil – 1 tbsp. spoon;
• honey – 1 teaspoon.

Cooking method:

1. Boil or bake vegetables, then grate them on a coarse grater.
2. Dress the salad. Add spices if necessary.

With carrots

Preparing a beet salad with carrots will appeal to those who love unusual, bright flavors. In addition, if you follow some rules, this snack will resemble popular Korean snacks. Once you have mastered the recipe, you can add other ingredients to it, such as shredded cabbage. Try making a basic version of the dish first.

Ingredients:

• beets – 4-5 pcs.;
• carrots – 2 pcs.;
• vinegar - 1 tbsp. spoon;
• olive oil – 2 tbsp. spoons;
• orange;
• a pod of red hot pepper.

Cooking method:

1. Grate the root vegetables on a coarse grater or cut into strips.
2. Finely chop the red pepper.
3. Squeeze the orange juice, mix with vinegar and oil.
4. Mix the salad and leave to soak for a couple of hours.

With cheese

A delicious salad with beets and cheese is obtained if you use soft cheese products: for example, salty cheese or feta, delicate cream cheese or creamy mascarpone. This appetizer is called the French version of an aperitif, because something similar can easily be found on a restaurant menu in Paris or Nice: the contrasting tastes of the products exquisitely set off one another. If this is your first time trying this recipe, start with the basic version:

Ingredients:

• beets – 4-5 pcs.;
• fresh ginger – 1 tbsp. spoon;
• a pinch of sweet paprika;
• feta or soft cheese – 200 g;
• olive oil – 2 tbsp. spoons.

Cooking method:

1. Peel the baked root vegetables and cut into small cubes.
2. Pass the ginger through a press or grind in a blender. Mix with paprika and oil.
3. Cut the soft cheese into cubes and dress the salad.

With egg

A popular salad with beets and eggs is made according to the principle of the famous herring under a fur coat, but does not necessarily involve the addition of fish components. This layered salad can be prepared vegetarian or with salted cheese instead of fish. Some gourmets prefer to add pickles to the base layer, which perfectly complement the taste of other vegetables. However, if you are trying a recipe for the first time, start with the simplest one.

Ingredients:

• beets – 4-5 pcs.;
• carrots – 2 pcs.;
• eggs – 4-5 pcs.;
• onions – 3 pcs.;
• potatoes – 3 pcs.;
• mayonnaise.

Cooking method:

1. Boil eggs and all vegetables (except onions!).
2. Cut the vegetables into small cubes and grate the eggs.
3. Place the appetizer on a dish in layers in the following order: potatoes, then carrots, then onions, beets and grated egg.
4. Lubricate each layer with mayonnaise (you can add a clove of garlic).

With walnuts

A version of the traditional salad with beets and walnuts can be enjoyed even by a child, if you follow some rules for its preparation. For those who do not know how to prepare a salad with boiled beets and dried fruits, it is recommended to rely on the basic recipe and then add it to your own taste. This also applies to the method of processing nuts: some prefer to grind them into dust, while others like those chopped into small pieces with a knife.

Ingredients:

• beets – 4-5 pcs.;
• sour prunes - a handful (10-12 pcs.);
• a handful of walnuts;
• a little grated hard cheese;
• mayonnaise;
• salt, pepper - to taste.

Cooking method:

1. Bake or boil the root vegetables, and then grate them on a coarse grater.
2. Cut the prunes into small pieces. Grind the nuts in a blender.
3. Mix the salad, season with mayonnaise and seasonings.

With sour cream and garlic

A light dietary snack that is healthy will be appreciated by those who are watching the calorie content of their meals. In addition, a successful combination of beets with garlic and sour cream has a beneficial effect on the gastrointestinal tract, so the recipe may be useful for those who experience digestive problems. Sometimes you can use it as a dietary dish while losing weight, since it has several beneficial properties: it acts as a laxative and activates metabolism.

Ingredients:

• beets – 4-5 pcs.;
• garlic – 2 cloves;
• sour cream 10% fat – 3 tbsp. spoons;
• fresh greens.

Cooking method:

1. Boil or bake root vegetables. Then grate on a coarse grater.
2. Pass the garlic through a press. Finely chop the greens.
3. Stir.

With carrots and potatoes

Any housewife knows how to prepare a light classic salad of beets, carrots and potatoes (vinaigrette). Once upon a time, it fell out of favor in our country, as a boring echo of “Soviet life”, but modern gourmets have already gotten rid of prejudices and remembered the excellent taste of vinaigrette. It can be seasoned with vegetable oil, for example, sunflower oil with the smell of seeds, but it can also be seasoned with mayonnaise. This dish is great for vegetarians or those who are fasting.

Ingredients:

• beets – 4-5 pcs.;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• pickles – 4-5 pcs.;
• bulb;
• sauerkraut – 200 grams.

Cooking method:

1. Boil carrots, potatoes and beets. Wait for the vegetables to cool.
2. Cut into cubes. It is better to keep the size small, otherwise guests will then be able to prick individual components onto their forks rather than tasting the entire dish.
3. Chop the cabbage with a sharp knife, just like the onion.
4. Cut the pickled cucumbers into cubes and squeeze thoroughly so that excess liquid does not get into the salad bowl. This will help avoid the appearance of unpleasant sediment at the bottom.
5. Mix the vinaigrette. Season to your taste: butter or mayonnaise (possibly with sour cream).

With apples

Young housewives often ask about how to make beet salad with apples. This simple dish is popular with children and men because it has a pleasant sweet, slightly sour taste. If you love sweet snacks in your house, be sure to master the recipe, because it will help provide your family with vitamins even in winter. You just need to add a little vinegar to make the snack canned. In addition, all the components are not very expensive, which means the salad will be affordable. You can try adding a handful of dried fruits.

Ingredients:

• beets – 4-5 pcs.;
• sweet apple – 2 pcs.;
• a handful of raisins;
• a handful of sour prunes;
• olive oil;
• orange.

Cooking method:

1. Bake the root vegetables until half cooked: they should be slightly firm. Cut into small cubes.
2. Peel the apples, remove the core and cut into the same size.
3. Chop the prunes.
4. Mix the salad.
5. Squeeze the juice from the orange and prepare the dressing with half and half olive oil.

With beans

An unusual bright salad of beets and beans will become a real decoration for your holiday table; in addition, you can surprise your guests with a new recipe, unlike traditional Olivier or vinaigrettes. Properly prepared, this salad resembles a colored mosaic or a kaleidoscope pattern, because all the components will be combined in color (as in the photo). The main thing is that it can be done very quickly, just a few minutes before the start of the celebration!

Ingredients:

• beets – 3 pcs.;
• can of corn;
• pickled gherkins – 5-6 pcs.;
• red beans in tomato sauce – 1 can;
• eggs – 3 pcs.;
• rye bread - 4 pieces.

Cooking method:

1. Place the root vegetables in the oven. Bake for 40 minutes.
2. Boil and cool the eggs.
3. Cut the gherkins into semicircles.
4. Remove the corn and beans from the jars and place in a colander to remove any remaining liquid.
5. Cut the eggs and baked beet tubers into large cubes.
6. Mix all ingredients.
7. Cut the slices of rye bread into small cubes or bars. Dry the crackers.
8. Season the salad with a tablespoon of olive oil or mayonnaise. Garnish with croutons (as in the photo). Serve immediately so that the bread does not have time to get soggy.

Delicious salads with beets - cooking secrets

The undeniable advantage of dishes based on a vegetable familiar to all Russians is that the cost of root vegetables is low in any season - both in the market and in stores. Those who know how to prepare summer beetroot soup often wonder whether it is possible to use the tops to get a tasty appetizer. However, this is a specific dish: few people like it, although some gourmets prepare a specific hot dish based on it, reminiscent of cabbage rolls.

Traditionally, housewives are accustomed to boiling beets in order to prepare vinaigrette, herring “under a fur coat,” salad with prunes and garlic, and other popular snacks. However, baking is a much better solution, although not so economical: more root vegetables will be needed for cooking, since they shrink, losing moisture (as in the photo). But they retain a bright, rich taste and do not become watery like boiled vegetables. But be prepared for the fact that you will need almost one and a half times more baked tubers than raw or boiled ones.

The most delicious beet salad will be successful if the other components of this dish do not compete with the main vegetable due to its unusual taste. It is recommended to either use one contrasting combination (pickles or delicate cream cheese), or choose other vegetables as a background (for example, potatoes). Don't be afraid to experiment with using different spices and seasonings: maybe a new successful note will give the whole snack a completely different taste!

Video

Salad Monomakh's Cap
Compound
pork or beef - 300 g,
potatoes - 4 pcs.,
eggs - 3-4 pcs,
beets - 1 piece,
carrots - 1 piece,
hard cheese - 100-150 g,
walnuts - 50-80 g,
parsley - 2 tablespoons,
garlic - 2-3 cloves,
pomegranate - 1 pc (for decoration),
green peas - 1 teaspoon (for decoration),
mayonnaise,
salt,
freshly ground pepper
Preparation
Boil the meat until soft, cool and cut into small cubes or thin strips.
Boil potatoes in their skins, drain the water, cool, peel and grate.
Boil the beets until soft or bake in the oven (wrap in foil and bake at 180°C for about an hour), cool, peel and grate.
Wash the raw carrots, peel and grate on a fine grater.
Boil the eggs, quickly transfer to cold water, cool and peel.
Chop the egg yolks with a knife, grate the whites on a fine grater and place in different bowls.
Grate the cheese on a fine grater.
Grind the walnuts in a blender or chop with a knife.
Wash the greens, dry and finely chop.
Peel the garlic and pass through a garlic squeezer.
The salad is laid out on a dish in layers.
Each ingredient can be mixed separately with a small amount of mayonnaise and, if necessary, salt and pepper.
Or pour mayonnaise over each layer of salad as you place it on the dish.

1st layer: half a potato + salt + mayonnaise + freshly ground pepper
2nd layer: beets + salt + mayonnaise + a little garlic + walnuts
3rd layer: grated cheese
4th layer: half the meat + salt (if necessary) + mayonnaise + freshly ground pepper
5th layer: chopped greens
6th layer: egg yolks + salt + a little mayonnaise + freshly ground pepper
7th layer: carrots + salt + mayonnaise + a little garlic + freshly ground pepper
8th layer: walnuts + grated cheese
9th layer: remaining meat + salt (if necessary) + mayonnaise + freshly ground pepper + walnuts + remaining herbs
Cover the salad with the remaining potatoes (mixed with mayonnaise), forming a mound and trying to ensure that the potatoes hide all the different colors of the filling.
Using hands moistened with water, shape the salad into a hat.
Cover the salad with a thin layer of mayonnaise.
The top of the cap can be covered with finely grated protein (or just leave a layer of mayonnaise).
Make a edging for the hat using the remaining protein and grated cheese.
Sprinkle the edge with the remaining chopped walnuts, imitating fur.
Decorate the hat with pomegranate seeds and green peas.
Cover the dish with salad with cling film, put it in the refrigerator and let it brew.
Before serving, remove the cling film.
The top of the hat is crowned with a crown of red onion filled with pomegranate seeds.

herring under a fur coat

Required Products:

Beets (boiled) – 1-2 pcs.
egg (boiled) – 2-3 pcs.
herring fillet – 2-3 pcs.
mayonnaise - 200g
potatoes (boiled) – 4 pcs. carrots (boiled) - 2 pcs.

Cooking method:

Cut the herring fillet into pieces, and grate the boiled potatoes, beets, carrots and eggs on a coarse grater. First put a layer of potatoes on the dish, then a layer of herring, a layer of eggs, a layer of carrots, a layer of beets, etc. It is highly desirable that the last layer be beets (for beauty). Lubricate each layer with mayonnaise, and sprinkle the last layer with grated beets. I also sprinkle with grated egg. The finished salad can also be decorated with egg slices in a circle, or sprinkled with corn, but you can also sprinkle with herbs.

Vinaigrette with sour cream
50 kcal/100 g

Ingredients:
- 3 small beets (300 g)
- 4-5 small potatoes (300 g)
- 1 carrot (100 g)
- 200 g canned green peas (1/2 can)
- 7-8 small pickled cucumbers (300 g)
- 5 stalks of green onions or 1 small onion
- salt
- sour cream 10%

Cooking method:
Boil beets, potatoes and carrots until tender (I cook beets for 2 hours, potatoes and carrots for about 30 minutes).
Cool the vegetables, peel and finely cut into cubes.
Place the peas in a colander and let the liquid drain.
Also finely chop the cucumbers into cubes.
Mix all the vegetables in a salad bowl and put them in the refrigerator for 30-60 minutes so that the beets give their color to the potatoes.
Season the infused salad with finely chopped onion, salt and sour cream.
Enjoy your meal!

Recipe

Peel potatoes, carrots, eggs and beets and grate on a coarse grater. Cut the meat into cubes. Grate the cheese on a coarse grater.
Finely chop the onion and marinate - 1 tbsp. spoon of sugar + 1 tbsp. spoon of vinegar + 100 gr. boiling water, combine, mix well (until the sugar dissolves) and pour in the onion, after 20 minutes, drain the marinade and rinse the onion with cold water.
Place on a plate in layers in this order:
- grated potatoes,
- mayonnaise,
- pickled onion,
- mayonnaise,
- meat, cut into cubes,
- mayonnaise,
- grated carrots,
- mayonnaise,
- grated eggs,
- mayonnaise,
- grated beets,
- mayonnaise,
- grated cheese,
- a generous layer of mayonnaise.
Decorate with greens.

Vinaigrette with fruits. Ingredients:
beets - 2 pcs.
potatoes - 2 pcs.
carrots - 2 pcs.
green peas - 100 gr.
apples - 2 pcs.
pears - 2 pcs.
oranges - 1 pc.
walnuts - 100 gr.
lemon juice
sugar
salt
Preparation:
Beets, potatoes and carrots are boiled, cooled and peeled. Potatoes, beets, carrots and cucumbers are cut into cubes. Apples and pears are peeled and cored, cut into cubes and sprinkled with lemon juice. Combine the prepared products, add peas strained from the liquid, salt, mayonnaise, sugar, and mix. The finished salad is decorated with orange slices and sprinkled with chopped and toasted nuts.
Bon appetit!

Japanese Dragon Salad

Ingredients:

3 eggs (optional)
3 potatoes,

1 large beet,
1 jar of peas,
soy sauce,
mayonnaise,
garlic

Preparation:

The salad turns out spicy, “fire-breathing”

Japanese Dragon Salad

Ingredients:

2 medium carrots or 100-150 g Korean carrots,
3 eggs (optional)
3 potatoes,
fillet of one lightly salted herring,
1 large beet,
1 jar of peas,
soy sauce,
mayonnaise,
garlic

Preparation:

It is better to prepare carrots, Korean beets and herring for the salad in advance, preferably a day in advance, so the Drakosha salad will turn out much more harmonious.

Grate the carrots on a special grater, add salt, season with a mixture of peppers and vinegar, and let it brew. In another bowl, three raw beets are similar to carrots, also season with a mixture of peppers and vinegar. Let it brew for a couple of hours, or better yet, a day. We will get carrots and beets in Korean. Now you need to simmer them in a hot oven for 3-5 minutes until soft (do not fry!).

Cook potatoes and eggs in different dishes and cool. We fillet the herring and cut it into small pieces. Try the herring, it should be lightly salted. if it is salty, it will ruin the whole salad.

Pour 1 teaspoon of soy sauce over the herring and let it brew for several hours. Let's try - if it's too salty, rinse off some of the sauce with boiled water and drain the water.

We place the salad on a dish, placing lettuce leaves under it, in layers, giving it the shape and appearance of a dragon. Between the layers - mayonnaise with garlic (to taste), homemade mayonnaise is tastier.

1st layer - Korean carrots.

2nd layer - boiled eggs, grated on a coarse grater. You can skip this layer, but with it the salad is more tender and holds its shape better. Insert the dragon’s mouth made of red sweet pepper.

3rd layer - herring fillet in soy sauce.

4th layer - grated boiled potatoes. We make a mustache for the dragon from potato ribbons.

5th layer - Korean beets.

6th layer - green peas or chopped walnuts (do not mix). Let it brew for 2-3 hours in a cool place under cling film.

Before serving, we decorate the dragon’s face, paws, and tail. What do you think the teeth are made of? From mayonnaise. You can add fresh cucumber, arrange the plates in the form of scales, or insert them vertically into the dragon along the “ridge” - use your imagination.

Do not add any additional salt!

The salad turns out to be spicy, “fire-breathing”.

Salad “Pomegranate Bracelet”

Ingredients: 1 onion, 2 beets, 2 potatoes, 2 carrots, 200g. Chicken, 2 eggs, 1-2 pomegranates, mayonnaise, salt, pepper, walnuts.
Boil potatoes, eggs, carrots and beets and leave to cool.
Grate all the vegetables on a coarse grater, without mixing, that is, immediately prepare separate plates in order to separate the boiled and grated vegetables.
Cook the chicken fillet until tender, set aside to cool, then cut into small strips or cubes.
Chop the onion very finely and fry using refined oil.
In order to beautifully and correctly lay out the salad, we need a large shallow dish, in the middle of which it is worth placing a glass in advance.
Then you need to start laying out layers of lettuce around the glass, which will allow you to give it the appearance of a bracelet.
Each layer is smeared with mayonnaise
1 layer – boiled and grated potatoes
2nd layer - beets (half of the prepared ones)
3rd layer - grated boiled carrots
4 layer - walnuts
5th layer - chopped chicken (half cooked)
6th layer - fried onion
Layer 7 – eggs
8 layer - chicken
9 layer – beets
After that, take out the glass, generously rub the salad with mayonnaise, and decorate it with pomegranate.

Salad Monomakh's Cap

To prepare you will need:

3 potatoes;
1 beet;
Hard cheese – 150 grams;
Pork – 300 grams;
3-4 eggs;
Large carrot;
Pomegranate;
Green pea;
A clove of garlic;
Walnuts;
Salt;
Mayonnaise.
Preparation:

Boil the potatoes and beets, cool and grate on a coarse grater, place on different plates.
Peel the carrots and grate on a fine grater.
Boil the eggs, separate the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine grater.
Boil the pork and cut into strips.
Grate the cheese on a fine grater.
Chop the nuts, finely chop the garlic and mix with mayonnaise.
Lay out the salad in layers, coating each layer with mayonnaise and adding salt:
Half a potato;
Beet:
Half a carrot;
Half walnuts;
Half meat;
Leftover potatoes;
Yolks;
Half cheese;
Remaining meat;
Carrot.
Lubricate the surface of the salad well with mayonnaise. Sprinkle cheese around the edge. Sprinkle grated protein on the cheese and walnuts on the protein. For decoration, make a crown from a cut out red onion. Garnish the salad with pomegranate seeds and green peas.

Salad "Herring under a fur coat" with apple
Ingredients:

Salted herring 2 pcs.

Marinade for herring:

Vinegar 6% 2 tbsp. l.
sugar 1 tsp.
salt 1/4 tsp.
cold water 2 tbsp. l.
vegetable oil 2 tbsp. l.

Potatoes 3 pcs.
carrots 2 pcs.
beets 2 pcs.
red onion (sweet) 1/2 pcs.
sweet and sour apple (green) 1 pc.
lemon juice 1 tsp.
mayonnaise

Method of preparation: Peel the herring from skin and bones, remove the thin, abdominal part. Cut the prepared fillet into cubes and place in a ceramic container. Combine all the ingredients for the marinade, pour over the herring, close tightly, and leave to marinate on the table for one hour.
Wash the beets, potatoes and carrots, put them in a steamer: beets on the bottom tier, carrots and large potatoes on the top. Cook for exactly one hour. Cool the vegetables and peel them.
Chop the onion very finely. Peel the apple and remove seeds, cut into cubes, mix with lemon juice.
Place the following layers in a large salad bowl: 1/2 of boiled potatoes on a coarse grater (salt and pepper to taste), pour over mayonnaise. Next, add 1/2 part of the herring (drain the marinade!), sprinkle the herring with 1/2 part of the onion, pour over mayonnaise. The next layer is apples, then potatoes again, pour over mayonnaise, then herring and onions, carrots, pour over mayonnaise. The last layer is beetroot. Decorate to your own taste.
Place the salad in the refrigerator so that the vegetables are thoroughly soaked.

Salmon under a fur coat salad

Ingredients:
lightly salted salmon
Boiled potatoes
boiled carrots
boiled beets
mayonnaise

Preparation:
Cut all salad ingredients into small cubes.
Place salmon on the bottom, potatoes on it, add a little salt and grease with mayonnaise. The next layer is carrots + mayonnaise, the last layer is beets.
We decorate the top as your imagination dictates, let it sit and soak for a while, and then eat with pleasure.

Herring under a Fur Coat
Ingredients:
herring (preferably fillet) 2 pcs.
potatoes 4 pcs.
beets 1 pc.
carrots 2 pcs.
egg 3 pcs.
mayonnaise 200 g
green onion 50 g
greens (dill, parsley)
salt
pepper
Instructions:
Boil and peel the vegetables. Cut the herring fillet into pieces.

Grate the boiled potatoes, carrots, beets and eggs on a coarse grater. Lay out the salad in layers: potatoes, a layer of herring, a layer of green onions, a layer of eggs, a layer of beets, etc. Lay out so that the last layer is beets. Lubricate each layer with mayonnaise.

Place the salad in the refrigerator for 1-2 hours. Decorate the finished salad with herbs on top. Bon appetit!

Royal salad

The Royal salad looks very beautiful on the table, the main thing is to serve it without stirring and only combine all the ingredients at the table.

Compound:
1 small fresh beet
1 large fresh carrot
a quarter of a head of Chinese cabbage – the white part (can be replaced with white cabbage)
0.5 heads of onion
2 fresh potatoes
mayonnaise
salt to taste
vegetable oil for frying potatoes

Preparation:
Royal salad is served in a large salad bowl. Each ingredient is laid out in a heap, and mayonnaise is added to the center. The salad is mixed at the table. Do not stir it before serving, because... It contains fried potatoes, which very quickly turn from crispy to soft.
Wash the carrots, peel and grate on a Korean grater. Wash the beets, peel them and grate them on a Korean grater. Finely chop the Beijing cabbage. Peel the onion and also finely chop it. Peel the potatoes and grate them on a Korean grater. Place the potatoes on a paper towel and dry them well. Pour vegetable oil into the frying pan; as soon as it is hot, spread some of the grated potatoes in a thin layer. Fry the potatoes until golden brown. Do the same with the remaining potatoes. Place the fried potatoes in a separate cup, add a little salt and separate the combined slices with your hands. Place carrots, beets, cabbage, onions, and potatoes in heaps on a serving dish. Sprinkle a little salt on top. Place mayonnaise in the center of the dish.

Monomakh's hat
For 6 servings of holiday salad:
1 beet
1 large carrot
2 - 3 large potatoes
Pomegranate
200-300 g beef, boiled for 2 hours
3 eggs
150 g hard cheese
Walnuts
Mayonnaise

How to make a holiday salad:

Garlic, to taste and optional, pass through a garlic press.

Boil all vegetables (except carrots) and eggs. Grate on a coarse grater into separate plates (set aside a small piece of beetroot for garnish). Finely chop the meat, or better yet, separate it into fibers. Mix mayonnaise with garlic. Lightly salt all ingredients, as dressing with mayonnaise will add saltiness to the salad.

We collect the layers on a dish, coating each with mayonnaise. You can change the sequence depending on your imagination.
Half a potato (set some aside for garnish)
Beet
Portion of carrot
Piece of meat
Sprinkle lightly with pomegranate
Potato
Eggs
Cheese
Meat
Carrot

Instead of coating the layers with mayonnaise, you can put the mayonnaise in a bag, cut off a corner and apply a mayonnaise dot to each layer - this will make your work easier.

Lightly sprinkle with walnuts and apply mayonnaise. Garnish with pomegranate seeds and peas. Place the remaining grated potatoes along the edge of the salad (edge ​​of the “cap”), lightly sprinkle it with walnuts. Decorate the top of the salad with a figurine cut out of beets.

Vegetable salad with prunes.

Beets - 1 pc.
Potatoes-2 pcs.
Dark raisins-100 g
Mayonnaise-200 g
Extra salt - 3 pinches
Korean carrots-250 g
Walnuts-200 g
Prunes-100 g

Main ingredients: Korean carrots, beets, walnuts, raisins, mayonnaise, prunes and potatoes.
Cook the beets until tender.
Cook unpeeled potatoes until tender.
Cool the potatoes, peel and grate them on a coarse grater.
Mix potatoes with raisins, after soaking the raisins for 15 minutes in hot water.
Chop the nuts.
Mix Korean carrots with nuts.
Cool the beets, peel them and grate them on a coarse grater.
Grind the prunes.
Mix chopped prunes with beets.
Place the first layer of potatoes with raisins and grease with mayonnaise.
Spread the second layer of carrots with nuts and also grease with mayonnaise.
And the third, final layer - beets with prunes, and mayonnaise on top. Salad ready.

Herring under a fur coat (gelatin)
potatoes - 2 pcs.
carrots - 1 pc.
beets - 2 medium
onion - 1 pc.
herring - 1 pc.
1 egg
mayonnaise - 150g
1 packet of gelatin
1/3 cup water
salt pepper
Cooking method:







beet
herring with onions
carrot
potato
Garnish with grated egg.
Place in the refrigerator to harden.

Herring under a fur coat (gelatin) potatoes - 2 pcs. carrots - 1 pc. beets - 2 medium onions - 1 pc. herring - 1 pc. 1 egg mayonnaise - 150g 1 packet of gelatin 1/3 cup of water salt, pepper Method of preparation: Boil the egg, potatoes, beets, and carrots (boil the beets separately). Finely chop the vegetables into cubes; Grate the egg. Finely chop the onion and place in boiling water for 1 minute. Cut the herring into small pieces and mix with onion. Pour water into a small saucepan and add gelatin. Leave to swell for 1 minute, then heat, stirring, until the gelatin dissolves. Cool and mix with mayonnaise. Mix each ingredient - potatoes, carrots, beets, herring with onions - separately with mayonnaise and place in layers in a mold. You can cover the bottom of the mold with film (but even without it, everything holds up just fine), turn the salad over onto a plate (gelatin “holds” the layers together and the salad doesn’t fall apart). Taking into account that the appetizer will be placed on the dish upside down, the layers should be placed in the mold in the following order: beets, herring with onions, carrots, potatoes, Garnish with grated egg. Place in the refrigerator to harden.

Boil the egg, potatoes, beets, and carrots (cook the beets separately). Finely chop the vegetables into cubes; Grate the egg.

Finely chop the onion and place in boiling water for 1 minute.

Cut the herring into small pieces and mix with onion.

Pour water into a small saucepan and add gelatin. Leave to swell for 1 minute, then heat, stirring, until the gelatin dissolves. Cool and mix with mayonnaise.

Mix each ingredient - potatoes, carrots, beets, herring with onions - separately with mayonnaise and place in layers in a mold.

You can cover the bottom of the mold with film (but even without it, everything holds up just fine), turn the salad over onto a plate (gelatin “holds” the layers together and the salad doesn’t fall apart).

Taking into account that the appetizer will be placed on the dish upside down, the layers should be placed in the mold in this order:

Herring with onions

Carrot

Garnet bracelet

Garnet bracelet

This salad will not only please the eye, but also delight the taste.

Pomegranate not only decorates the dish, but also gives it lightness and an unusual taste.

We will need: 2 medium potatoes, 2 carrots, 150 grams of boiled chicken breast, 1 beet, half a glass of walnuts, 1 small pomegranate, mayonnaise.

Boil potatoes, carrots and beets, peel and grate. Chop the nuts and mix with the beets. Boil the chicken and chop finely.
We take a large flat dish (like for a pie), put an inverted glass or any other object in the center, so that you end up with a round hole in the middle of the salad.

We place the products on a dish in layers, each of which we grease with mayonnaise.
The order of layers is as follows: potatoes, carrots, chicken, nuts and beets. After this, having smeared an even layer of mayonnaise not only on the top, but also on the sides, we begin to decorate the salad with pomegranate seeds so that it turns out to be completely covered with pomegranates.

Layered salad with salmon

We will need:

-Onion - ()

Layered salad with salmon

We will need:
-Salt salmon fillet - 300g
-Bow - 1-2pcs
- Boiled egg - 2 pcs
- Boiled carrots - 1 pc.
- Boiled beets - 2 pcs.
-Boiled potatoes - 2 pcs.
-Mayonnaise
-Greenery

Preparation:

*Grate all vegetables on a coarse grater.
*Finely chop the onion.
*Grate the eggs too.
*Place the salad ring on a plate. The bottom of the plate can be greased with a little vegetable oil.
*Place a layer of beets, spread with mayonnaise, put carrots, potatoes, eggs, onions on top.
Lubricate each layer with mayonnaise. (you can add sour cream to mayonnaise, the salad will be even more tender).
*Place salmon (in pieces) on top.
*You can decorate if you wish.
*Put the salad in the refrigerator for 2 hours
*Before serving, carefully remove the ring.

SALMON UNDER A FUR COAT
INGREDIENTS: lightly salted salmon, red onions, boiled potatoes, boiled carrots, boiled beets, boiled eggs, mayonnaise

Salmon and onion are cut into small pieces (onion - as small as you can). Potatoes, carrots, beets and eggs are grated on a FINE grater. Set aside a couple of yolks and grate separately. The salad is laid out in THIN layers.

1st layer – salmon

2nd – bow

3rd – potatoes

5th – egg

6th - carrots

7th – beets

9th - red fish

10th - bow

11th – potatoes

13th – egg

14th – carrots

15th – beets

Salad "Hat"
Ingredients:
300 g boiled meat,
1 boiled beet,
3 ()

Salad "Hat"
Ingredients:
300 g boiled meat,
1 boiled beet,
3 boiled eggs,
3 boiled potatoes,
1 boiled carrot,
150 grams of hard cheese,
3 cloves of garlic,
mayonnaise.

For decoration:
1 boiled carrot,
100 grams of walnuts,
greenery.

Preparation:

Finely chop the boiled meat. Grate potatoes, beets, carrots, cheese and eggs separately on a medium grater.
Add garlic to the mayonnaise, passed through a garlic press and mix well.

Place the salad on a flat dish in the shape of a circle, coat each layer with mayonnaise and garlic:
1 layer - beets;
2nd layer - potatoes;
3rd layer - carrots;
4 layer - meat;
5 layer - cheese;
6th layer - eggs.

To decorate the top, sprinkle grated walnuts through a sieve. Make roses from boiled carrots and beets.

Salad Pomegranate bracelet (New Year's recipes 2013) |

Recipe:
Chicken - 500 g
Onion - 1 piece
Eggs – 5 pcs.
Potatoes - 500 g
Carrots - 450 g
Beetroot - 450 g
Pomegranate - 1 pc.
Sunflower oil
Corn
Parsley

Preparation:
Boil potatoes, carrots, eggs and beets. Grate all vegetables on a coarse grater. Peel the onion and cut into small cubes. Heat a frying pan with vegetable oil, add onion and fry until golden brown. Boil the chicken fillet then fry it in a frying pan with sunflower oil. Combine chicken with onion and mix thoroughly. Peel the boiled eggs and grate on a coarse grater.

Place the glass on a large flat dish. Around it we place the first layer of grated potatoes, then boiled eggs, carrots, chicken with onions and beets. Grease each layer of salad with mayonnaise.

Place pomegranate seeds on the top layer of the salad and carefully remove the glass.
Decorate the top with boiled carrot flowers, canned corn kernels and parsley sprigs.